Tuesday, January 15, 2008

Gajar Ka Halwa

Come winters and I start waiting for red carrots for making halwa. Unfortunately in bangalore both winters and red carrots come very late around december end. But still the wait is worth it!
I prefer the red carrots over the orange ones, for making gajar ka halwa.

The recipe is very simple so usually I end up making it every weekend and keep it in the refrigerator. No doubt by the end of winters both me and hubby would have gained a few kilos!


1 kg finely grated carrots. The finer the carots are grated the better is the taste.

1 cup sugar (can be increased or decreased as per individual's taste).

1/3 cup clarified butter (ghee) for the halwa

100 gms cashewnuts, raisins

2 Tbsp clarified butter(ghee) for frying the the dry fruits

100 gms Dried whole milk (khoya, mawa).

1/2 ltr milk

Before starting on the halwa make sure that the khoya is soft. Mash this khoya with hand and keep aside

In a pan heat 2 Tbsp of ghee. When heated add the cashews and the raisins and fry till golden brown. Keep aside. I erred and you can see the black cashews in the photograph!

Cook the grated carrots and the milk in a thick bottom wok till no more milk is visible. Add the sugar and the fried dry fruits to this mixture and cook further. The sugar will dilute. Cook until the water evaporates. Now add the ghee to this mixture and let it saute on low flame. Keep on mixing it at regular intervals so that the halwa does not stick to the bottom. Its done when you see that the color of the carrots have changed to a dark maroon. Also it would start exuding the ghee. At this point add the mashed khoya, mix well and keep on mixing it for another 10-15 mins at regular intervals.

Bingo! we have the gajar ka halwa ready....never mind the calories!

Let it just melt in your mouth :)

Saturday, January 12, 2008

Fish Fry

There has been no doubt in my mind that I am a fishivores if there exists a category like that!

This fish fry has been a grand success at home and derives its origin from malluland – Kerala. For this recipe I use Rohu (Greas carp Fish), a fresh water variety, but this same recipe can apply to any other fish that you wish to fry. And yes I like it really hot. Also Rohu is a bony fish so please be aware!
½ kg Rohu (Greas carp Fish) cut in 1.5 inches pieces. This would come to around 8-9 pieces
For the marination
1.5 Tbsp of ginger garlic paste
1 Tbsp of black pepper
1 tsp of red chilli powder
1 tsp of curry leaves paste (4-5 curry leaves)
Pinch of turmeric
1 Tbsp of Curd/1 tbsp of lime juice.
Salt to taste
To fry 5-6 Tbsp of oil

Mix all the ingredients for marination and smear it on the fish pieces and keep it for 2-3 hrs in freezer. When done take a pan, add the oil and let it heat at full flame.
When the oil is heated add the fish pieces keep some distance between them close the lid and lower the flame.
Let it cook for 7-10 mins. Remove the lid and increase the heat . The fish is ready to change side when it comes off the pan easily. Change sides and fry it till both the sides get the brown crispy look.

Fried fish is ready to savour!
This would also be my entry for RCI - Cuisine of Kerala
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